Name: Classic Beef Wellington with Mushroom Duxelles
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz beef tenderloin; 1 cup cremini mushrooms; 1 tbsp shallot; 1 clove garlic; 1 tsp fresh thyme; 0.5 slice prosciutto; 0.25 oz puff pastry; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 large egg; 1 tsp dijon mustard

Classic Beef Wellington with Mushroom Duxelles

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Classic Beef Wellington with Mushroom Duxelles

Tender beef tenderloin seared and wrapped in savory mushroom duxelles and crisp puff pastry, creating a buttery and golden crust.

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NUTRITION

Protein

39.6g

Fat

21.0g

Carbs

12.1g

SERVINGS

1 serving

INGREDIENTS

3 oz beef tenderloin

1 cup cremini mushrooms

1 tbsp shallot

1 clove garlic

1 tsp fresh thyme

0.5 slice prosciutto

0.25 oz puff pastry

0.25 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg

1 tsp dijon mustard

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PREPARATION

1
Season the beef tenderloin with sea salt and black pepper.
2
Heat olive oil in a pan over high heat and sear the beef on all sides until browned, then remove and brush with dijon mustard.
3
Finely mince the mushrooms, shallots, and garlic, then sauté in the same pan with fresh thyme until all moisture has evaporated.
4
Lay out the prosciutto slice on plastic wrap, spread the mushroom mixture evenly over it, and place the beef in the center.
5
Roll the beef tightly in the prosciutto and mushroom layer, then wrap the puff pastry around the outside, sealing the edges.
6
Brush the pastry with the beaten egg and bake at 425°F for 15 to 20 minutes until the crust is golden and crisp.